大红枣甜酒发酵工艺的探讨  

Fermentation process of big red date wine

作　　者：张燕 王传宝[2] 柴振波[3] 

机构地区：[1]山东山大鸥玛软件有限公司,山东济南250101 [2]菏泽学院,山东菏泽274015 [3]山东职业学院,山东济南250104

出　　处：《中国酿造》2013年第9期127-129,共3页China Brewing

摘　　要：以大红枣为原料进行大红枣甜酒发酵工艺实验。实验采用发酵温度20℃,酒用酵母菌接种量为0.3g/L,SO2添加量为90mg/L,并用0.08%皂土进行澄清。成品酒酒精度12%vol,总糖含量56g/L,成品呈枣红色、澄清透明,枣香浓郁,风味独特,具有大红枣甜酒的典型风格。Big red date was used for big red dateswine fermentation process test. Fermentation temperature was 20℃. Additions of yeast and SO2 were 0.3g/L and 90mg/L, respectively. Bentonite 0.08% was used for clarification. After blending of product wine, the alcohol content was 12% （v/v）, total sugar content was 56g/L. The product wine showed purplish red color, clarification, transparent, date smell, unique flavor, and had the typical red date style.

关 键 词：大红枣 大红枣甜酒 生产工艺 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]